MONTGOMERY PLACE Fails Health Inspection - Chicago Long term care

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO CITY OF CHICAGO SNAITATION CERTIFICATE ON SITE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION WHILE HANDLING TCS FOOD ITEMS. FOOD ITEMS SUCH AS CHICKEN, TUNA SALAD, ROAST BEEF, MILK AND CHEESE. INSTRUCTED MANAGER TO ENROLL IN SANITATION CLASS AND MAINTAIN. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN POLICY AND HAVE ALL EMPLOYEES NOTIFIED. CORRECT AND MAINTAIN. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT DIARHHEA CLEAN UP KIT OR POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN KIT AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: ALL HANDSINKS IN NEED OF PROPER HANDWASHING SIGNAGE. INSTRUCTED TO ADD AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDSINK AT FRONT SANDWICH STATION TO PROPERLY WASH HANDS BEFORE GLOVE USAGE. INSTRUCTED TO PROVIDE SINK WITH SOAP, PAPER TOWELS, AND SIGNAGE. HANDSINK IN DISHMACHINE AREA IN NEED OF REPAIR. LEAK NEEDS TO BE CORRECTED SO HANDSINK WILL BE IN FULL OPERATON. CORRECT AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD ITEMS IN BOTH STORAGE AREAS IN NEED OF LABELING WITH COMMODITY NAME. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL SINGLE SERVICE ARTICLES MUST BE STORED IN A CLEAN ORGANIZED MANNER. ALL CABINETS WITH SOILED ARTICLES MUST BE REMOVED. CORRECT AND MAINTAIN.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: ALL DRINK DISPENSOR NOZZLES AND AROUND NOZZLES IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD AND GREASE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL EQUIPMENT CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF ALL REACH IN COOLERS AND CABINETS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD SPILLS AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. GROUT IN NEED OF DETAIL CLEANING. DRAIN COVERS IN NEED OF CLEANING. ALL AREAS UNDER CABINETS AND STORAGE UNITS IN NEED OF CLEANING. CORRECT AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. GROUT IN NEED OF DETAIL CLEANING. DRAIN COVERS IN NEED OF CLEANING. ALL AREAS UNDER CABINETS AND STORAGE UNITS IN NEED OF CLEANING. CORRECT AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.